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Re: Fall plants


I save the center ribs to make vegetable stock. But the rest of the leaves, I chop and stir-fry with a Vietnamese chili-garlic sauce [just a dab], Okinawan spinach [it grows like a weed in the lathhouse], onions, pumpkin seeds, pine nuts, and peppers [hot or sweet or both].

On Aug 21, 2007, at 12:20 PM, Jesse Bell wrote:

OHMYGOSH, cook those greens in true "southern style" - with some bacon
for flavor. And THEN, pour a smidge of gourmet vinegar over them when
you eat 'em. Tasty stuff. I grew up with food like grits, collard
greens, fried chicken, polk salad (yuck, never developed a taste for
that). Serious "soul food". I don't cook like that much because my
husband had a heart attack and I watch what he eats. But every now and
then..I go all southern and just cook up a storm. The kids LOVE it. My
husband always asks for it on Father's Day.



james singer <islandjim1@verizon.net> wrote:
  I discovered just this year that I can keep the "Georgia Southern"
variety--I think it's an heirloom--producing for 5 months or longer by
planting it in mostly shade and judiciously picking only the larger
leaves.

On Aug 21, 2007, at 11:13 AM, Jesse Bell wrote:

Mmmmm....collard greens...yummy.


james singer wrote:
Started our fall vegetables in peat pots today--tomatoes, two kinds
of
peppers, and collards.

Island Jim
Southwest Florida
27.1 N, 82.4 W
Hardiness Zone 10
Heat Zone 10
Sunset Zone 25
Minimum 30 F [-1 C]
Maximum 100 F [38 C]

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Jesse R. Bell

"All that we are is a result of what we have thought." - Buddha

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Island Jim
Southwest Florida
27.1 N, 82.4 W
Hardiness Zone 10
Heat Zone 10
Sunset Zone 25
Minimum 30 F [-1 C]
Maximum 100 F [38 C]

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message text UNSUBSCRIBE GARDENCHAT




Jesse R. Bell

"All that we are is a result of what we have thought."  -  Buddha

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Island Jim
Southwest Florida
27.1 N, 82.4 W
Hardiness Zone 10
Heat Zone 10
Sunset Zone 25
Minimum 30 F [-1 C]
Maximum 100 F [38 C]

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message text UNSUBSCRIBE GARDENCHAT



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